Ingredients
2
2 servings
- •1 tablespoon avocado oil
- •3 cloves garlic, minced
- •1 (1 inch) piece fresh ginger root, peeled and thinly sliced
- •5 cups Taiwanese cabbage, leaves separated and cut into 1 1/2-inch squares
- •1 small red chile pepper, thinly sliced
- •1 tablespoon rice wine vinegar
- •0.25 teaspoon kosher salt, or to taste
Instructions
- Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.
Nutritional Facts
Per 2 servings
- Calories: 105
- Carbohydrate: 9g
- Fat: 8g
- Fiber: 3g
- Protein: 3g
- Sugar: 3g
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